Prep 5 mins
Cook 15 mins
If you like, toss some frozen peas into the white sauce for some color contrast. A rib-sticking comfort food from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 1⁄2 cups canned salmon, drained
- 3 cups steamed rice
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup milk
- Melt butter in a saucepan; add flour and seasonings, stirring until completely incorporated.
- Add milk and cook until thick, stirring frequently.
- Pick salmon over and remove skin and bones.
- Fold carefully into hot white sauce and cook until fish is heated through.
- Serve on a mound of rice.
I thought it had no flavor what so ever, so I had to make some mods. I cut the canned salmon down to 1 can which equaled 1 3/4 cup. Once I added garlic powder, onion powder, and mixed vegetables it tasted just like hamburger helper's alfredo with tuna (w/out the fetuccine noodles). But just off this recipe alone, I only give 2 stars.
I made this for a quick lunch yesterday and it was good. I had just made The Best Creole/Cajun Seasoning Mix so I added some of that in there and I took Molly53's advice and added some frozen peas. I may try this some time with canned tuna also. Thanks for sharing!
Easy to make but I disliked the texture and flavor. My 2 year old ate the heck out of it though so that is a plus.